Cut off all the excess fat and "silver skin".
Fold the tail under (approximately 2-1/4 inches) and truss up tenderloin using butcher twine. Coat with olive oil.
Dust with WGR Seasoning Salt and coat with cracked black pepper.
Grill over medium high direct heat for 1-2 minutes on each of four sides (a 1/4 turn each time) until evenly marked on the outside.
Finish over indirect medium heat for an additional 15 to 20 minutes (until internal temperature reaches 115 to 120 degrees) for medium rare.
Allow the tenderloin to rest for 10 minutes. Remove string and slice as needed